Layers of sweet meringue and mango ripple ice-cream combine together with toasty coconut flakes and roasted macadamias to make the ultimate tropical cake – sunshine on a plate really and the perfect summer celebration cake.
- 3 ripe medium (about 300 g each) mangoes, peeled and thinly sliced, to serve
- chopped unsalted roasted macadamias, to decorate
- lightly toasted flaked coconut, to decorate
- 6 eggwhites, at room temperature
- 330 g (1½ cup) caster sugar
- 2 tsp natural vanilla essence or extract
Mango and coconut ice cream
- 2 ripe medium (about 300 g each) mangoes, peeled and chopped (this will equal about 350g flesh)
- 2 tbsp icing sugar
- 2 tbsp strained fresh lime juice
- 1.5 litre good-quality vanilla ice cream
- 45 g (½ cup) desiccated coconut
- 250 ml (1 cup) strained fresh lime juice
- 220 g (1 cup) caster sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time: overnight
Cooling time: 2-3 hours
1. Preheat oven to 150°C. Mark three 20 cm circles on three pieces of non-stick baking paper. Turn the paper over and line three oven trays.
2. To make the meringue layers, use an electric mixer with a whisk attachment to whisk the egg whites on medium-high speed until soft peaks form. With the motor running, gradually add the sugar, whisking well after each addition, until very thick and glossy and the sugar has dissolved. Whisk in the vanilla. Divide the mixture between the three trays and use a palette knife to spread to fill the three marked circles. Run a small palette knife around the outside edge of the meringue discs to even the sides.
3. Reduce the oven temperature to 100°C and bake for 1 hour and 10 minutes, swapping the trays after 25 minutes and then again after another 25 minutes baking, or until crisp on the outside. Turn off the oven and allow the discs to cool in the oven (this will take about 2 hours).
4. Meanwhile, to make the Mango, coconut and lime ice cream, puree the mango flesh in a small food process until smooth. Add the icing sugar and lime juice and process to combine. Transfer to a bowl, cover and chill until required.
5. When ready to assemble the cake, use the base of a 22cm springform tin as a guide to trim the meringue discs to size. Then line the base of a 22cm springform tin with a square of non-stick baking paper, allowing the paper to extend about 5cm beyond the edge of the base and clasp the side around the base. Then line the side with a double piece of baking paper, allow it to extend about 5cm above the top of the tin. Place a meringue layer in the base of the lined tin, trimming to fit if necessary.
6. Scoop the vanilla ice cream into a large bowl and set aside for 5 minutes at room temperature to soften slightly. Sprinkle with the desiccated coconut and drizzle with half the chilled mango puree (return the remaining puree to the fridge and reserve for serving). Use a large metal spoon or spatula to briefly fold together to swirl through. Working quickly, spoon half the ice cream immediately into the prepared tin and use the back of a metal spoon to press down and remove any air pockets. Place another meringue layer on top, trimming to fit if necessary. Cover with the remaining ice cream and then the remaining meringue layer as before. Cover immediately with plastic wrap and freeze overnight or for at least 12 hours.
7. To make the lime syrup, combine the lime juice and sugar in a small saucepan and stir over medium heat until the sugar dissolves. Bring to a simmer and simmer for 5 minutes, without stirring, or until reduced slightly and syrupy. Remove from the heat and cool. Lace in an airtight container or jar and place in the fridge until needed.
8. To serve, remove the cake from the springform tin and place on a serving plate. Top with sliced mango and sprinkle with the macadamias and coconut. Serve in wedges with the lime syrup and reserved mango puree passed separately.
• This cake will keep covered in the freezer for up to 2 weeks.
• The mango puree will keep in an airtight container in the fridge for up to 4 days.
• The lime syrup will keep in an airtight container in the fridge for up to 2 weeks.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Kerrie Ray. Creative concept by Belinda So.
This recipe is part of our Bakeproof: We're celebrating our 50th column!. Read her tips on how to cut and decorate celebration cakes.
View previous Bakeproof columns and recipes here.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,Twitter, Instagram and Pinterest.